Extra Spicy

Prubechu, a popular restaurant in the Mission district, is adapting to the times. As the coronavirus pandemic reshapes how restaurants function, co-founders Shawn Naputi and Shawn ...

Toriano Gordon, a rapper-turned-restaurateur, talks about finding his place in veganism, meat’s masculinity problem and the history of plant-based eating in Black communities. Gord...

Gabriela Alemán and Ashley Rahimi Syed, who’ve helped bring a fridge stocked with fresh food to the Mission, talk about protecting the dignity of those they serve, and mitigating t...

Korsha Wilson talks about her website and podcast, A Hungry Society, and how she’s protected her byline by only taking on writing assignments she believes in. Her focus on Caribbea...

Simileoluwa Adebajo, owner of San Francisco’s Eko Kitchen, speaks with hosts Soleil Ho and Justin Phillips just hours after her restaurant burned down in a major fire. She remains ...

San Francisco food blogger and professional companion Adahlia Cole talks about the ways in which sex work intersects with the food industry. Cole also talks about her pandemic-era ...

Anthony Strong, the chef and owner of San Francisco's Prairie, talks about his restaurant’s quick pivot to a general store at the onset of the pandemic. Hang on to the end to hear ...

Bay Area chef and community organizer Jocelyn Jackson is the founder of JustUs Kitchen, a project that provides healing food experiences for Black women and femmes. Jackson, also t...

Hawa Hassan, CEO of Basbaas Somali Foods, talks about her work to promote African cuisines here in the U.S. and her new cookbook, “In Bibi’s Kitchen.” She also has a frank discussi...

Writer and advice columnist Daniel M. Lavery talks about potatoes for dessert, imaginary restaurant ideas and the persistence of the dinner table as the place where family tensions...

Organizer and sommelier Vinny Eng talks about working with SF New Deal, a nonprofit that has provided financial relief for restaurants by enlisting them to cook meals for people an...

Pickle profferer and master fermenter Kelly McVicker geeks out about pickles: how time is an essential ingredient, and how an increased interest in the craft during the coronavirus...